I'm famous among friends and family for this pumpkin bread. You don't need a bread machine or anything fancy for this bread - just a whisk and an oven!
Ingredients
1 15oz can of pumpkin puree - DO NOT use pumpkin pie filling!
4 eggs
1/2 c vegetable oil
1/2 c apple sauce
2/3 c water
1.5 tsp vanilla
1 c white sugar
2 c brown sugar
3.5 c all-purpose flour
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp ground ginger
Directions
1. Preheat oven to 350F. Grease and flour baking pans. You can use loaf pans or muffin tins.
2. Mix together pumpkin, eggs, vanilla, oil, applesauce, water, and sugars until well blended. In separate bowl, whisk together flour, baking soda, salt, and spices. Stir dry ingredients into wet until homogenized.
3. Pour into pans. If using loaf pans, bake for 45-50 minutes, or until a toothpick inserted into the center of the loaf comes out clean. For muffins, cook 25 minutes or until a toothpick inserted into the center comes out clean.
Personally, I prefer to cook the bread as muffins. The brown sugar in the mix caramelizes and forms a delicious crust on the top of the bread. With muffins, you get more surface area (and thus more caramelization) than with loaf pans.
Ingredients
1 15oz can of pumpkin puree - DO NOT use pumpkin pie filling!
4 eggs
1/2 c vegetable oil
1/2 c apple sauce
2/3 c water
1.5 tsp vanilla
1 c white sugar
2 c brown sugar
3.5 c all-purpose flour
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp ground ginger
Directions
1. Preheat oven to 350F. Grease and flour baking pans. You can use loaf pans or muffin tins.
2. Mix together pumpkin, eggs, vanilla, oil, applesauce, water, and sugars until well blended. In separate bowl, whisk together flour, baking soda, salt, and spices. Stir dry ingredients into wet until homogenized.
3. Pour into pans. If using loaf pans, bake for 45-50 minutes, or until a toothpick inserted into the center of the loaf comes out clean. For muffins, cook 25 minutes or until a toothpick inserted into the center comes out clean.
Personally, I prefer to cook the bread as muffins. The brown sugar in the mix caramelizes and forms a delicious crust on the top of the bread. With muffins, you get more surface area (and thus more caramelization) than with loaf pans.
